(Pot Pie Con't)
Preheat oven to 375 degrees
Place prepared chicken in bottom of 9x13 casserole dish that has been sprayed
with Pam
Cover chicken with sliced eggs, peas, carrots and celery Sprinkle with salt
and pepper
Bring broth and soup to boil and pour over chicken In a bowl, combine flour,
buttermilk and melted butter and mix.  Will be lumpy.  Pour mixture over
chicken, eggs and veggies.  Do not mix in, just let it sit on top.  Looks like
too much liquid, but is OK. The flour mixture will soak up some of the liquid
and the rest will be good to dip out with chicken when serving.  Bake in
preheated oven about 45 minutes or until is brown on top and bubbly.

I think the buttermilk and self rising flour is the key to the topping.

I enjoy reading your news letters especially the recipes.

Sara U

Stuffed cabbage rolls.

1 head of green cabbage
1 lb ground beef
1 heaping cup leftover mashed potatoes 1 small onion, grated
1 egg
salt and pepper, to taste

For the sauce:
2 15 oz cans tomato sauce
1 Granny Smith apple, peeled and grated 1 large tomato, finely chopped
1/3 cup sugar
Juice of 1 lemon
salt and pepper, to taste

Place the cabbage in the freezer overnight (about 12 hours). Remove and place
in a colander in the sink to defrost.  This makes the cabbage pliable for
rolling and stuffing.

Remove the outer leaves of the cabbage and discard. Peel the remaining large
leaves, taking care not to tear the cabbage as you go.  Set the whole leaves
aside and chop up the remaining cabbage for later.

In a bowl, combine the ground beef, potatoes, onion, egg, salt and pepper. 
Set aside.

Set up a stuffing station with your whole cabbage leaves and ground beef
mixture.  With a paring knife, trim the thick part of the stem off the base of
the leaves, taking care not to cut through the rest of the leaf.  Place the
leaves upright so that they are curling upward like a bowl.

Place a small handful of filling towards the base of each leaf and fold over
the leaf from the left side.  Roll the cabbage leaf up and using your finger,
stuff the loose end of the leaf inward, pushing it into the center.  Rolling
the cabbage this way ensures that they hold together nicely during cooking.
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--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)